3-SALAD CHEF'S SALAD PLATE
The great thing about this three-in-one recipe is you don't have to choose your favorite, you can have them all. Each of these has a unique flavor from the tangy kick of sour cream and horseradish in the beef salad, the spicy and sweet of the cayenne and pickle relish in the deviled ham, to the mustard and salty capers in the chicken rillette. There's something for everyone to love.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 33
Steps:
- Gather your ingredients.
- For the beef salad: In a mixing bowl, combine sour cream, horseradish, lemon juice, Worcestershire sauce, chives, dill and black pepper. Chop the beef and combine with sauce. When you serve, arrange watercress or arugula under and/or around rounded scoops of the salad, about 4 ounces per platter.
- For the deviled ham: Tear ham into coarse pieces. Add to a food processor and finely chop the ham by pulsing it 10 to 12 times. Add to a mixing bowl and return processor bowl to base. Coarsely chopped celery and onion, crush garlic and finely chop thyme and add to ham. Season the ham with cayenne pepper sauce, Worcestershire sauce, mustard and relish then stir salad with rubber spatula. Rinse processor blade and bowl and return to base. To serve, arrange a small bed of lettuce leaves under rounded scoops of deviled ham, about 4 ounces per portion.
- For the chicken salad: Preheat broiler.
- Separate the skin and bones from chicken and place meat in food processor with fat. Pulse the processor to finely chop the chicken and transfer to a mixing bowl. Add processor bowl back to base, coarsely chop the celery, shallot, crushed garlic and tarragon leaves and pulse to finely chop. Add to the chicken and season with salt and pepper. Add lemon juice and Dijon mustard and stir well with rubber spatula. To serve, arrange the chicken salad on a bed of a few leaves of lettuce and top with capers and chopped cornichons.
- To serve: Cut edges of bread, arrange the bread on a baking sheet and lightly toast on both sides under broiler. Cut toasts from corner to corner. Quarter the eggs lengthwise. Cut cheese into portions.
- Arrange platter: ham salad, hard-boiled eggs, beef salad, portion of cheese or cheeses of choice, chicken salad, 4 toast points per person.
BEEF & BEETROOT CURRY
This vibrant purple root adds a welcome dash of colour and some healthy nutrients to an Indian spice pot
Provided by Sarah Cook
Categories Dinner, Main course
Time 3h20m
Number Of Ingredients 18
Steps:
- Put the beetroot in a large pan of water, bring to the boil and simmer until tender - check with a skewer; you may need to remove smaller ones first while the larger ones carry on cooking. Drain and cool, then put on rubber gloves to peel the skin and remaining stalks. Chop into large chunks and set aside two-thirds for later.
- Put the remaining one-third beetroot in a food processor or blender with the ginger, garlic, chilli, chopped coriander, cardamom pods, tomato paste, treacle, cumin, ground coriander, fennel seeds, cloves and 2 tsp ground black pepper. Whizz to a paste.
- Heat oven to 160C/140C fan/gas 3. Heat half the oil in a big flameproof casserole. Fry the beef chunks in batches until browned all over, removing to a dish as you go. Add the remaining oil, lower the heat, then tip in the onions and fry gently until softened, scraping up the beefy bits. Tip in the spice paste and fry for 5 mins until really fragrant. Return the beef and stock cubes with enough boiling water from a kettle to cover. Bring to a simmer, then put on the lid and bake for 2 hrs.
- Uncover and bake for a further 30 mins until the beef is really tender. Put back on the hob and stir in the garam masala and reserved beetroot to heat through. Season well with salt, scatter with coriander leaves and serve with naan, basmati rice and raita or yogurt, if you like.
Nutrition Facts : Calories 467 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 16 grams sugar, Fiber 4 grams fiber, Protein 51 grams protein, Sodium 1.4 milligram of sodium
BEEF & BEETROOT SALAD PLATTER
Use bunches of young beetroot for this recipe if you can - they'll be full of flavour
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course, Side dish, Supper
Time 20m
Number Of Ingredients 9
Steps:
- Tear the lettuce into pieces, pile on a platter and scatter over the beetroot and radishes.
- Brush the steaks with oil, then season. Toss the onion in oil. Heat a griddle pan, then cook steaks for 2-3 mins each side, remove and cover with foil to rest. Cook the onions until softened.3 Thinly slice the steaks and arrange over the leaves with the onion and capers. Dress with vinegar and remaining oil, season, then drizzle over soured the cream. Serve with bread.
Nutrition Facts : Calories 415 calories, Fat 25 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 14 grams carbohydrates, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 0.74 milligram of sodium
BEET ROOT SALAD
Provided by Robert Irvine : Food Network
Time 1h5m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Place all ingredients in salad bowl. Toss gently, season with salt and pepper, cover and refrigerate for 1 hour. Serve in a family style bowl.
GRATED BEET SALAD
Steps:
- In a large bowl, combine the vinegar, lime juice, sugar, and a large pinch each of salt, and pepper. Whisk to combine. Gradually whisk in oil. Add beets, carrots, basil, and parsley. Toss to combine. Taste and adjust for seasoning.
COLD ROAST BEEF WITH BEETROOT SALAD & HORSERADISH CREAM
Turn your leftover Sunday roast into this impressive Monday night salad
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 11
Steps:
- To make the horseradish cream, whisk all the ingredients together with salt and pepper until spoonable, then set aside. Lay the slices of beef on four serving plates. In a bowl, mix the beetroot, shallot and salad leaves together. Dress with the sherry vinegar and 3 tbsp of the olive oil, then gently toss.
- Neatly pile a mound of salad into the centre of each plate and scatter some microleaves around the outside. Top the salad with a neat spoonful of horseradish cream, drizzle with the remaining olive oil and serve.
Nutrition Facts : Calories 394 calories, Fat 26 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 26 grams fiber, Protein 29 grams protein, Sodium 0.26 milligram of sodium
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- Preheat the oven to 200°C/fan 180°C/gas 6. Wash the beetroot gently to remove any dirt, but don’t scrub. Toss in 1 tbsp of the oil and roast on the bottom shelf of the oven for about 1 hour, until tender. A knife should pierce the centre of the beetroot with no resistance.
- Meanwhile, peel and cut the potatoes into big, chunky pieces. Place in a saucepan of water and bring to the boil. When boiling, simmer for 5-6 minutes, then drain well. Spill into a roasting tin with the onion wedges, drizzle with 2 tbsp oil and season. Transfer to the middle shelf of the oven and roast for 30-35 minutes until the potatoes are golden and the onions are tender.
- While the vegetables are in the oven, weigh the beef and calculate the cooking time as per the chart (a 700g fillet should take just under 30 minutes; ignore the initial 10 minutes as you’re browning the beef in a pan). Season the beef well and rub all over with 1 tbsp olive oil. Heat a large pan over a high heat and seal the beef to brown all over. Put in the roasting tin, place on the top shelf of the oven and cook for your calculated cooking time.
- Put the beef on a plate, cover with foil and rest for 20 minutes. Once the vegetables are cooked, turn off the oven and leave them inside.
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